Breakfast Recipes

Deep Dish Ham & Cheese Quiche

How do we love thee, Deep Dish Ham & Cheese Quiche? Let us count the ways.

We love thee for thy depth and breadth and height — you’re so tall, so impressive! You inspire oohs and aahs around the brunch table no matter who we invite over. But you do not stand on looks alone. With nutty Swiss cheese, creamy Gruyère, and earthy chives, you’re incredibly rich and super comforting. The chewy bites of ham are little salty treasures and your hash-brown crust is deeply satisfying.

O beloved quiche, we admire your generous embrace of half-and-half! The cream and eggs bake up soft and fluffy, almost custardy, creating the perfect chiaroscuro with the crispy hash browns.

We love thee, too, for thy exquisitely simple prep. You do spend a good bit of time in the oven, though, so we love thee the most on Sunday mornings, when time is no object and our children and sleepy-eyed guests take their time getting to the table. It’s all the better, in fact, because it gives us the greatest gift of all — a chance to sit around the table drinking coffee and talking while the smell of ham and chives and cheese floats through the air.

Deep Dish Ham & Cheese Quiche



Deep Dish Ham & Cheese Quiche

Serves: 8


1 ½ sticks unsalted butter, melted, plus more for greasing
32 oz frozen, shredded hash browns, thawed and drained
1 ½ tsp kosher salt, divided
7 large eggs
1 ½ cups half-and-half
1 cup shredded Gruyére cheese
1 cup shredded Swiss cheese
⅓ cup chopped fresh chives
4 oz diced ham
½ tsp freshly ground Gelson’s black pepper


  1. Preheat the oven to 425° and position an oven rack in the bottom third of the oven. Generously grease a 9” springform pan with butter.

  2. In a large bowl, toss the hash browns with the butter and ½ tsp salt until well coated.

  3. Press the hash browns into the bottom and up the sides of the springform pan. Bake until deep golden brown and crispy, 40 to 45 minutes.

  4. Reduce the oven temperature to 350°.

  5. Meanwhile, whisk the eggs and half-and-half in a large bowl until well combined.

  6. Fold in the cheese, chives, ham, remaining 1 teaspoon salt, and black pepper.

  7. Pour the filling into the potato crust and bake until the eggs are set, 40 to 45 minutes.

  8. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan, unmold the quiche, and transfer to a serving plate or cutting board.

  9. Store in an airtight container in the refrigerator for up to 2 days.

Recipe source: Food Network

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